Bring a pot of salted water to a boil and add the ribbon pasta. Cook until just al dente according to package instructions, then drain and set aside.

In a large bowl, combine the ricotta cheese, lemon zest, lemon juice, olive oil, and a sprinkle of salt and pepper. Stir until smooth and well blended.

Toss the cooked pasta into the ricotta mixture, ensuring each ribbon is lovingly coated in that creamy goodness.

Give it a taste and adjust the seasoning, adding more salt or pepper as needed.

Plate it warm, finishing with a sprinkle of fresh basil or parsley and some grated Parmesan on top if desired.